Daisy's Cake

Name: Daisy's Cake
Ingredients: Three eggs; half a pint sugar; half a pint flour; two tablespoonfuls sweet milk; one teaspoonful baking powder; rind and juice of one lemon

From Six little cooks, 1910

Can be baked in one large cake or in little gem-tins.

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

1479Calories

34 gProtein

309 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1479 kcal

Protein34 g

Carbohydrates309 g

Fiber2.8 g

Sugars204 g

Total Fat17 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol558 mg

Sodium690 mg

Potassium520 mg

Calcium397 mg

Iron11 mg

Magnesium61 mg

Phosphorus546 mg

Zinc2.9 mg

Copper0.4 mg

Manganese1 mg

Vitamin D3 mcg

Vitamin C53 mg

Vitamin A241 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B121.3 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.3 mg

Niacin (B3)8.7 mg

Folate282 mcg

Choline446 mg

Caffeine0 mg

Water216 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 9. The excerpt below is the record exactly as published.

DAISY'S CAKE. Three eggs, half a pint sugar, half a pint flour, two tablespoonfuls sweet milk, one teaspoonful baking powder, rind and juice of one lemon

Cook this with the app: pantry check, scaling, and the assistant.